Seasonal Salads Around the World 2025
4.2.7 Europe: Bulgaria, Greece, Germany
2025/07/23
In Search Of World's Hidden Tastes
4.2.7 Around Europe, Explore Seasonal Salads
European cuisine is a broad term encompassing the diverse culinary traditions of the continent's many countries. It is characterized by a variety of dishes, ingredients, and cooking styles that have evolved over centuries. Key aspects include the prominence of meat, dairy products, and wheat-flour bread, as well as regional specialties like pasta, pastries, and various types of cheese.
Bulgarian cuisine is characterized by fresh ingredients, hearty stews, and a variety of dairy products, reflecting both Balkan and Ottoman influences. It features a blend of grilled meats, salads, and pastries, with a strong emphasis on fresh vegetables and herbs.
Greek cuisine is a vibrant part of Mediterranean culinary traditions, known for its fresh ingredients, bold flavors, and focus on olive oil, grains, and wine. It features a wide array of dishes, from appetizers like tzatziki and dolmades to hearty mains like moussaka and souvlaki, as well as flavorful desserts like baklava. Greek cuisine also emphasizes the use of vegetables, herbs, and spices, with regional variations adding to the diversity of the culinary landscape.
German cuisine is known for its hearty, flavorful dishes, often featuring meat, potatoes, and fermented foods. Popular dishes include schnitzel, sausages (like bratwurst and currywurst), pretzels, and various types of dumplings. Traditional meals often incorporate sweet and sour flavor combinations, with an emphasis on slow-cooked dishes and regional specialties.
▲ Seasonal Salad 42：
Bulgarian Shopska Salad
Shopska salad is a cold salad popular throughout Southeastern Europe. It is Bulgaria's most famous salad and national dish.
Despite the fact that the salad's name comes from the westernmost Bulgarian region called Shopluk, it first appeared at the Black Sea coast, in a resort near Varna, called Druzhba in the restaurant "Chernomorets".
The dish is made from tomatoes, cucumbers, onion/scallions, raw or roasted peppers, and sirene, a white brined cheese similar to feta, but much milder in taste. The vegetables are usually diced and salted, followed by a light dressing of sunflower oil (or olive oil), which is occasionally complemented by vinegar. Finally, the vegetables are covered in a thick layer of grated or diced sirene cheese. This salad is often consumed as an appetizer with rakia.
The dish is made from tomatoes, cucumbers, onion/scallions, raw or roasted peppers, and sirene, a white brined cheese similar to feta, but much milder in taste. The vegetables are usually diced and salted, followed by a light dressing of sunflower oil (or olive oil), which is occasionally complemented by vinegar. Finally, the vegetables are covered in a thick layer of grated or diced sirene cheese. This salad is often consumed as an appetizer with rakia.
Ingredients
· 3 tomatoes, cubed
· 1/2 long cucumber, or 1 regular cucumber, thinly sliced and halved, European
· 1 green bell pepper, cubed
· 1/4 cup black pitted olives, sliced
· 1/2 of a large red onion, finely chopped
· 1 cup Bulgarian feta cheese, thinly grated, sirene
· 1/4 cup extra virgin olive oil
· salt, to taste
Instructions
1. In a large bowl mix together tomatoes, cucumber, green bell peppers, red onion, and olives. Season with olive oil, and salt.
2. Sprinkle the feta cheese over the salad so that it's nicely covered.
3. Serve immediately or chill before serving.
· 3 tomatoes, cubed
· 1/2 long cucumber, or 1 regular cucumber, thinly sliced and halved, European
· 1 green bell pepper, cubed
· 1/4 cup black pitted olives, sliced
· 1/2 of a large red onion, finely chopped
· 1 cup Bulgarian feta cheese, thinly grated, sirene
· 1/4 cup extra virgin olive oil
· salt, to taste
Instructions
1. In a large bowl mix together tomatoes, cucumber, green bell peppers, red onion, and olives. Season with olive oil, and salt.
2. Sprinkle the feta cheese over the salad so that it's nicely covered.
3. Serve immediately or chill before serving.
▲ Seasonal Salad 43：
Horiatiki / Choriatiki
Greek Salad
Greek salad, horiatiki or choriatiki is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives (typically Kalamata olives) and dressed with salt, Greek oregano, lemon juice and olive oil. Common additions include green bell pepper or caper berries (especially on the Cyclades islands). Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.
Ingredients
. 2-3 tomatoes
. 1 medium cucumber
. 5-6 Greek Kalamata black olives
. 1/2 small onion
. 1/2 small green bell pepper
. 1 chunk of feta about 2 to 3 ounces
. Extra virgin olive oil
. Oregano leaves chopped
. Red wine vinegar
. Salt
Instructions
1. Cut the tomato in wedges-do not cut in cubes. If the tomato is large cut wedges in half.
2. Peel the cucumber and cut in slices that are about ½ inch thick, you may cut the rounds in half.
3. Slice onion and green bell pepper in thin slices.
4. Put tomatoes and cucumbers in a shallow bowl and combine. Place the thinly sliced onion and pepper
5. on top. Add the olives. Sprinkle with oregano.
6. Drizzle with some olive oil and a splash of vinegar. Add some salt to taste.
7. Place a piece of feta on top and sprinkle the feta with oregano and another drizzle of olive oil.
. Salt
Instructions
1. Cut the tomato in wedges-do not cut in cubes. If the tomato is large cut wedges in half.
2. Peel the cucumber and cut in slices that are about ½ inch thick, you may cut the rounds in half.
3. Slice onion and green bell pepper in thin slices.
4. Put tomatoes and cucumbers in a shallow bowl and combine. Place the thinly sliced onion and pepper
5. on top. Add the olives. Sprinkle with oregano.
6. Drizzle with some olive oil and a splash of vinegar. Add some salt to taste.
7. Place a piece of feta on top and sprinkle the feta with oregano and another drizzle of olive oil.
▲ Seasonal Salad 44：
Kartoffelsalat
German Potato Salad
Potato salad is found in several countries in Europe. The German Kartoffelsalat is one of the most famous that spread largely throughout Europe, North America, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side dish.
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side dish.
Schwäbischer Kartoffelsalat
German Potato Salad with Bacon
Ingredients
. 2 lbs. small red potatoes
. 1/3 cup apple cider vinegar
. 1 Tbsp stone ground or whole grain mustard
. 1 Tbsp white sugar
. Freshly cracked pepper
. 1/2 tsp salt (plus more for the potato water)
. 3 oz. bacon
. 1 small yellow onion
. 1/4 cup chopped fresh parsley
Instructions
1. Scrub the potatoes well, then add them to a large pot with enough cool water to cover the potatoes by one inch. Add approximately 1/2 Tbsp salt to the cooking water. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (about 20 minutes).
2. Meanwhile, prepare the dressing. In a small bowl stir together the apple cider vinegar, stone ground mustard (or Dijon if preferred), sugar, some freshly cracked pepper, and about 1/2 tsp salt.
3. Cut the bacon into one inch pieces and add them to a large skillet. Sauté the bacon over medium heat until brown and crispy. Remove the bacon from the skillet and place it on a paper towel lined plate to drain. Leave the remaining bacon grease in the skillet.
4. While the bacon is cooking, dice the onion. After removing the bacon, add the onion to the skillet and sauté it in the leftover bacon grease until the onions are soft and transparent. Turn the heat off. Add the prepared dressing and whisk until the dressing is well blended with the bacon fat and it has thickened just slightly.
5. Once the potatoes are tender, drain them in a colander. Let them cool for a few minutes, or just until they are cool enough to handle. Slice the potatoes into 1/4-inch thick medallions or half moons. Add the sliced potatoes, cooked bacon, and chopped parsley to the skillet with the dressing. Stir to combine.
. 2 lbs. small red potatoes
. 1/3 cup apple cider vinegar
. 1 Tbsp stone ground or whole grain mustard
. 1 Tbsp white sugar
. Freshly cracked pepper
. 1/2 tsp salt (plus more for the potato water)
. 3 oz. bacon
. 1 small yellow onion
. 1/4 cup chopped fresh parsley
Instructions
1. Scrub the potatoes well, then add them to a large pot with enough cool water to cover the potatoes by one inch. Add approximately 1/2 Tbsp salt to the cooking water. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (about 20 minutes).
2. Meanwhile, prepare the dressing. In a small bowl stir together the apple cider vinegar, stone ground mustard (or Dijon if preferred), sugar, some freshly cracked pepper, and about 1/2 tsp salt.
3. Cut the bacon into one inch pieces and add them to a large skillet. Sauté the bacon over medium heat until brown and crispy. Remove the bacon from the skillet and place it on a paper towel lined plate to drain. Leave the remaining bacon grease in the skillet.
4. While the bacon is cooking, dice the onion. After removing the bacon, add the onion to the skillet and sauté it in the leftover bacon grease until the onions are soft and transparent. Turn the heat off. Add the prepared dressing and whisk until the dressing is well blended with the bacon fat and it has thickened just slightly.
5. Once the potatoes are tender, drain them in a colander. Let them cool for a few minutes, or just until they are cool enough to handle. Slice the potatoes into 1/4-inch thick medallions or half moons. Add the sliced potatoes, cooked bacon, and chopped parsley to the skillet with the dressing. Stir to combine.
6. Serve immediately while the potatoes are still warm.
Seasonal Salad Around the World 2025
4.3.7 Europe: Czechia, Poland, Romania
Publisher： Chef Kar Delight
